Bang Bang Chicken Fried Rice

Bang Bang Chicken Fried Rice brings together two beloved takeout favorites into one irresistible dish. This fusion creation combines the sweet-spicy kick of bang bang sauce with the comforting familiarity of fried rice, creating a meal that’s greater than the sum of its parts.

Perfect for weeknight dinners when you’re craving something exciting but don’t want to order delivery, this recipe transforms simple ingredients into a restaurant-worthy meal in just 45 minutes. The creamy, slightly spicy sauce coats every grain of rice and tender piece of chicken for a dish that’ll have everyone coming back for seconds.

Why You’ll Love This

• One-pan meal that minimizes cleanup while maximizing flavor
• Customizable heat level to suit everyone from spice-lovers to more sensitive palates
• Uses leftover rice, making it perfect for meal planning and reducing food waste
• Ready in 45 minutes, faster than delivery and infinitely more satisfying
• Leftovers taste even better the next day as flavors continue to meld

Ingredients

• 1 ½ pounds boneless skinless chicken breasts, cut into 1-inch cubes
• 1 tablespoon vegetable oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 cup bang bang sauce, divided
• 2 tablespoons sesame oil, divided
• 4 large eggs, beaten
• ½ teaspoon kosher salt
• 2 large carrots, diced
• 1 large white onion, diced
• ¼ cup green onions, diced, plus more for garnish
• 1 teaspoon garlic, minced
• 4 cups long-grain white rice, cooked and cooled
• ¼ cup unsalted butter, melted
• 1 teaspoon lemon juice
• 2 tablespoons soy sauce
• ⅓ cup frozen peas

Instructions

1. Toss the cubed chicken with oil, paprika, garlic powder, salt, and pepper. Preheat air fryer to 400°F and cook chicken in a single layer for 11-12 minutes, flipping halfway through, until golden and cooked to 165°F. Set aside in a bowl covered with foil to keep warm.
2. Heat 1 tablespoon sesame oil in a large skillet over high heat. Pour in beaten eggs, sprinkle with salt, and scramble gently until just set into soft curds. Transfer to a plate and set aside.
3. Reduce heat to medium-high and add remaining sesame oil. Add carrots, onion, and green onions, cooking for about 5 minutes until carrots are tender. Stir in garlic and cook 1 more minute.
4. Add the cooled rice to the skillet, breaking it up with a spatula and stirring into the vegetables. Let cook for 2-3 minutes, stirring occasionally, until heated through.
5. Add scrambled eggs, melted butter, lemon juice, soy sauce, and peas. Stir well and cook for 2-3 more minutes until everything is hot and evenly coated.
6. Toss the cooked chicken with ½ cup Bang Bang sauce. Serve the fried rice topped with the sauced chicken, drizzle with remaining sauce if desired, and garnish with extra green onions.

Tips & Variations

• For the best texture, use cold, day-old rice – freshly cooked rice tends to become mushy when stir-fried
• Swap chicken for shrimp or tofu for equally delicious alternatives
• Add diced bell peppers, broccoli florets, or corn for extra vegetables and color
• Make it gluten-free by using tamari instead of soy sauce
• Prepare the bang bang sauce up to 3 days ahead and store in the refrigerator
• For a milder version, reduce or omit the sriracha and increase the sweet chili sauce

Serving Suggestions

Serve Bang Bang Chicken Fried Rice as a complete meal on its own, or pair it with a simple cucumber salad dressed with rice vinegar for a refreshing contrast to the rich, spicy flavors. For a more substantial spread, add some steamed or roasted broccoli on the side and crispy wonton strips or spring rolls for textural contrast.

Additional bang bang sauce served on the side allows everyone to customize the heat and creaminess to their preference – a little extra drizzle takes this dish to the next level!

Notes

• Store leftovers in an airtight container in the refrigerator for up to 3 days
• Reheat in a skillet with a splash of water to prevent drying out, or microwave covered
• The rice should sizzle when it hits the hot wok – this helps create the perfect texture
• For meal prep, prepare all components separately and assemble just before serving

FAQs

Can I use freshly cooked rice instead of day-old?
While day-old rice produces the best texture, you can use fresh rice if needed. Spread it on a baking sheet and refrigerate for 30 minutes to cool and dry it slightly before stir-frying.

How spicy is this dish?
As written, it has a moderate kick. You can easily adjust the heat by changing the amount of sriracha in the bang bang sauce.

Can I make this vegetarian?
Absolutely! Substitute the chicken with tofu, tempeh, or additional vegetables like mushrooms for a delicious vegetarian version.

What’s the best rice to use for fried rice?
Medium to long-grain rice works best. Jasmine rice is traditional, but any white rice will work well. Brown rice can also be used for a nuttier flavor and more fiber.

Bang Bang Chicken Fried Rice

Recipe by Feel Tasty

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Bang Bang Chicken Fried Rice brings together two beloved takeout favorites into one irresistible dish. This fusion creation combines the sweet-spicy kick of bang bang sauce with the comforting familiarity…

Servings4

Prep15 min

Cook25 min

Calories997 kcal

Ingredients

• 1 ½ pounds boneless skinless chicken breasts, cut into 1-inch cubes
• 1 tablespoon vegetable oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 cup bang bang sauce, divided
• 2 tablespoons sesame oil, divided
• 4 large eggs, beaten
• ½ teaspoon kosher salt
• 2 large carrots, diced
• 1 large white onion, diced
• ¼ cup green onions, diced, plus more for garnish
• 1 teaspoon garlic, minced
• 4 cups long-grain white rice, cooked and cooled
• ¼ cup unsalted butter, melted
• 1 teaspoon lemon juice
• 2 tablespoons soy sauce
• ⅓ cup frozen peas

Steps

1. Toss the cubed chicken with oil, paprika, garlic powder, salt, and pepper. Preheat air fryer to 400°F and cook chicken in a single layer for 11-12 minutes, flipping halfway through, until golden and cooked to 165°F. Set aside in a bowl covered with foil to keep warm.
2. Heat 1 tablespoon sesame oil in a large skillet over high heat. Pour in beaten eggs, sprinkle with salt, and scramble gently until just set into soft curds. Transfer to a plate and set aside.
3. Reduce heat to medium-high and add remaining sesame oil. Add carrots, onion, and green onions, cooking for about 5 minutes until carrots are tender. Stir in garlic and cook 1 more minute.
4. Add the cooled rice to the skillet, breaking it up with a spatula and stirring into the vegetables. Let cook for 2-3 minutes, stirring occasionally, until heated through.
5. Add scrambled eggs, melted butter, lemon juice, soy sauce, and peas. Stir well and cook for 2-3 more minutes until everything is hot and evenly coated.
6. Toss the cooked chicken with ½ cup Bang Bang sauce. Serve the fried rice topped with the sauced chicken, drizzle with remaining sauce if desired, and garnish with extra green onions.

Nutrition (per serving)

• Calories: 997 kcal